German Chocolate Cakes

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German chocolate cake mix cookies

image credit: rdk316saves


30 servings

  • 1 box duncan hines german choc cake mix
  • 2 eggs
  • 1/3 cup veg oil
  • 2 tsp almond extract
  • 1 cup white choc morsels
  • 1/2 cup chopped pecans
  • Steps

    10 mins

  • preheat oven to 325°F
  • mix all ingredients in a bowl by hand
  • chill mixture in freezer for 30-45 mins
  • make tablespoon size balls out of chilled mixture and place (spread out about an inch from each other) on a greased cookie sheet
  • bake for 13-15 minutes
  • German chocolate cake

    image credit: kwn.ytr


  • cake
  • 4 oz German sweet chocolate
  • 1/2 cup water, boiling
  • 1 cup butter
  • 4 egg yolks
  • 12 oz cake flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 4 egg whites, beaten stiff
  • frosting
  • 3 egg yolks
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 1/2 cup coconut flakes
  • 1 cup pecans, chopped
  • 1 tsp vanilla
  • Steps

  • Melt chocolate in boiling water,set aside. Cream butter and sugar, add yolks and beat well. Blend in vanilla and chocolate.
  • Sift flour, salt and soda. Add to butter mixture, alternating with buttermilk. Fold in beaten egg whites.
  • Bake in 3 floured pans @350° for 35-40 minutes.
  • Cream butter and sugar, add yolks and milk. Cook over medium heat about 12 min. stirring, until thick. remove from heat and add pecans, coconut,and vanilla.
  • German Chocolate Cake

    image credit: breadnnbutter


  • Parchment paper
  • 2 (4 oz.) packages German sweet chocolate baking bars*
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, seperated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Steps

  • Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper. I placed the pan on the parchment paper and cut around it.
  • Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
  • Combine flour, baking soda and salt ingredient’s in a medium bowl. I sifted my ingredients together.
  • Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  • Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. (See separate post)
  • German Chocolate Cake Frosting


    8 servings

  • 3 Egg yolks
  • 1 cup Sugar
  • 1 1/3 cup Coconut
  • 1 1/2 cup Walnut
  • 1 cup Evaporated milk
  • 1 tsp Vanilla
  • Steps

    25 mins

  • Mix eggs, butter, sugar, milk, vanilla in a saucepan until it simmers.
  • After it simmers (boils) for one minute add the coconut and walnuts.
  • Reduce heat to low after one additional minute and doing forget to stir!
  • Once on low for two minutes turn off stove, then let sit for five minutes, then pour over a chocolate cake (betty crocker our something of that sort.)
  • German Chocolate Cake

    image credit: Michael Baumann


  • frosting
  • 300 grams chocolate chips
  • 500 ml whipping cream
  • 1/2 cup butter
  • Cake
  • 6 egg yolks
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup starch
  • 1/4 cup cocoa
  • 1/3 cup melted butter
  • 1 tsp baking powder
  • 1 cup milk
  • 6 egg whites
  • filling
  • 1 can cherry pie filling
  • Topping
  • 1 chocolate shavings (optional)
  • Steps

  • In a pot, slowly heat the whipping cream. When almost at a boil remove from heat and add the butter and chocolate chips. Mix with a whisk until everything is melted and smooth. You can choose milk or semi sweet chocolate chips.
  • Put cream in fridge until cooled completely.
  • Preheat oven to 375°F
  • With a mixer, whip egg yolks, vanilla and sugar until peaks form.
  • Combine all dry ingredients. Starch can be substituted with 1/2 cup of flour.
  • While mixing, add melded butter to egg yolks
  • Alternating with the milk, add the dry ingredients while constantly mixing.
  • Whip the egg whites until peaks form.
  • With a whisk, carefully mix the egg whites with the batter. Change
  • Grease the bottom of a round cake pan and fill in batter. Bake for 25-35 minutes. The cake is done when a toothpick test comes out clean.
  • Remove cake from pan an put on cooling rack.
  • Take cream out of fridge and whip with mixer until peaks form.
  • Slice cake into 3 layers. Spread cherry pie filling on first layer.
  • Put 2nd layer on top and spread a layer of frosting, about 1/4″ thick on top. Finish with 3rd layer and dirty ice the cake.
  • Finish frosting the cake with the remaining frosting and sprinkle with chocolate shavings.
  • German Chocolate Cake


  • 1 box German chocolate cake mix
  • 1 cup chopped nuts
  • 1 packages coconut
  • 1 lb box powdered sugar
  • 1/2 cup melted butter
  • Steps

  • Put a layer of coconut in 9×13 inch greased pan.
  • Sprinkle chopped nuts over coconut.
  • Mix German chocolate cake as directed on box and pour over coconut and nuts.
  • Then mix melted butter, 8 oz. cream cheese and powdered sugar.
  • Pour over op of cake and bake at 350°F for 55 minutes.
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